Posted on Fri, Jan. 09, 2009

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RESOLUTION WEEK: PORK MOLE VERDE

Our last recipe for New Year's dieters features mole verde, a pleasantly spicy Mexican sauce made from ground pumpkin seeds and chiles. Look for the Dona Maria instant brand (to which you will add water) sold in the Hispanic aisle of supermarkets. Let's Eat! question: Do you have a "go-to" dish you frequently prepare for company or family? If so, please send it to jstumpe@wichitaealge.com.

Ingredients

1 ½ lbs. pork loin or tenderloin

Salt and pepper

2 tablespoons olive oil

¼ cup mole verde paste

1 cup hot water

Cooked white rice

Directions

Slice pork into ½-inch-thick slices. Season with kosher salt and freshly cracked pepper.

Heat oil in a large skillet set over medium-high heat. When oil is hot, add pork slices and sear on both sides.

Add mole paste to skillet along with 1 cup hot water. Stir paste until dissolved. Reduce heat and simmer pork, occasionally basting with sauce, about 10 to 15 minutes or until pork is done.

Top pork with sauce and serve with cooked rice.

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